Preparation

Heat 1/3 cup olive oil in heavy medium
saucepan over medium-high heat. Add
shallots and sauté until translucent, about
5 minutes. Add sage leaves, garlic, and grilled
lemon pieces with any juices, then sugar.
Cook until shallots start to color, about
5 minutes. Add wine and vodka. Using long
wooden skewer, ignite liquors and let burn
off, about 4 minutes. Add beef broth; bring
to boil. Reduce heat to medium; simmer until
jus is reduced to 3 cups, about 15 minutes.
Season with salt and pepper. DO AHEAD:
Can be made 1 day ahead. Cover and chill.
Rewarm before serving.